Mashed Jerusalem Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 1/2 pounds jerusalem artichokes |
1 pound boiling potatoes |
1 tablespoon salt |
3 cups milk |
3 tablespoons unsalted butter, softened |
Directions:
1. Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.
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